Introduction

Smash Burger Tacos are a fun and flavorful twist on classic tacos, combining juicy smashed burgers with vibrant street corn and creamy jalapeño sauces. This recipe brings together bold Mexican-inspired toppings for a delicious and satisfying meal that’s perfect for any night of the week.

A close-up of a taco held upright in a metal taco holder, showing three main layers inside a golden-brown, slightly crispy tortilla. The bottom layer on each side is a dark brown, nicely cooked, crispy meat patty. The middle is filled with a creamy mixture of grilled yellow corn kernels with some char marks and a speckled texture from green herbs. The top layer is sprinkled with finely grated white cheese, lightly dusting the whole taco’s fillings. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.5 lbs ground hamburger (80/20)
6 flour taco-sized tortillas
Salt and pepper to taste
3/4 cup cilantro leaves (large stems removed)
1/2 cup pickled jalapeños
2 tablespoons juice from pickled jalapeños
3/4 cup mayonnaise
3/4 cup sour cream
1 heaping tablespoon dry ranch seasoning (Hidden Valley or similar)
1/2 teaspoon garlic powder
1/2 teaspoon salt
1 tablespoon fresh lime juice
1/4 cup buttermilk (optional)
5-6 ears of corn (husked and removed from the cob)
1/3 cup mayonnaise
1 garlic clove, minced
1 lime, juiced and zested
1/3 cup sliced scallions
1/3 cup grated cojita cheese
1/4 cup cilantro, minced (large stems removed)
1 jalapeño, diced
1/2–1 tsp chili powder
1/2–1 tsp Tajín seasoning
1/4 tsp salt
2 tablespoons olive oil

Instructions

Step 1: Make the street corn topping. Heat olive oil in a large skillet over medium-high heat. Add corn and cook, stirring frequently, until it starts to char and develop color, about 5–7 minutes. Remove from heat and let cool.
Step 2: In a large bowl, combine mayonnaise, lime juice and zest, minced garlic, Tajín, chili powder, salt, and pepper. Stir to create a sauce. Add the cooled corn, cilantro, scallions, diced jalapeño, and grated cojita cheese. Mix well and set aside.
Step 3: Prepare the creamy jalapeño sauce. In a food processor or blender, purée cilantro leaves with pickled jalapeños and their juice until finely minced, scraping down sides as needed.
Step 4: In a mixing bowl, combine mayonnaise, sour cream, dry ranch seasoning, garlic powder, and salt. Mix until smooth, then stir in the cilantro and jalapeño purée. Add fresh lime juice, and thin with buttermilk a little at a time to reach desired consistency.
Step 5: Portion the ground beef into six 3.5-ounce portions. Press each portion onto a flour tortilla, spreading into a thin, even layer just slightly overlapping the edges, as the burger will shrink while cooking. Season each with salt and pepper.
Step 6: Heat a griddle or large skillet to high heat and cook the tortillas burger side down. Press firmly on each with a spatula or burger press. Cook undisturbed for 2–3 minutes until browned and crispy.
Step 7: Carefully scrape underneath each burger to loosen, then flip the entire tortilla and cook for another 1–2 minutes until cooked through.
Step 8: Remove smash burgers from the pan. Top each with a scoop of street corn topping, creamy jalapeño sauce, and a sprinkle of additional cojita or queso fresco cheese if desired. Serve immediately.

Tips & Variations

For extra heat, add more diced jalapeños or a few dashes of hot sauce to the creamy jalapeño sauce.
Use corn off the cob frozen or canned if fresh ears are not available—just roast or sauté to add smoky flavor.
Substitute cotija cheese with feta or queso fresco for a different but equally delicious taste.
Press the burgers firmly to ensure even thickness, which helps them cook quickly and develop a nice crust.

Storage

Store any leftover components separately in airtight containers in the refrigerator for up to 3 days. The burger patties are best reheated gently in a skillet or oven to retain crispiness. The sauces and toppings can be served cold or at room temperature. Avoid assembling tacos in advance to keep tortillas from becoming soggy.

How to Serve

A close-up image shows a taco held in a silver taco holder on a white marbled surface. The taco has one slightly browned, crispy corn tortilla filled with two thick, dark brown grilled or fried meat strips on each side. In the center, there is a creamy mixture with yellow and black-speckled grilled corn kernels, coated in a light greenish-white sauce with visible herbs. The mixture is sprinkled with white crumbly cheese over the top. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use ground turkey or chicken instead of beef?

Yes, you can substitute ground turkey or chicken, but cooking times may vary slightly. Press and cook the patties gently to avoid drying out leaner meats.

How do I keep the tortillas from getting soggy?

Cooking the patties directly on the tortillas crisps them up, which helps prevent sogginess. Also, add toppings just before serving and avoid stacking too many moist ingredients directly on the tortillas.